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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Sprinkle shrimp with lime seasoning blend. Thread shrimp onto long metal skewers, leaving 1/4 inch between shrimp. Set aside.
For a charcoal or gas grill, place sweet pepper and onion on the rack of a covered grill directly over medium heat. Grill for 8 to 10 minutes or until tender and lightly browned, turning once halfway through grilling. Add shrimp skewers, zucchini, tomatoes, and jalapeño pepper for the last 3 to 5 minutes of grilling or until shrimp are opaque and vegetables are tender, turning once halfway through grilling. Remove from grill.
Place flatbreads on grill rack. Grill for 1 to 2 minutes or until bottoms are lightly browned. Remove from grill. Spread browned sides of flatbreads with cheese.
Peel and seed jalapeño pepper. Chop jalapeño pepper, sweet pepper, onion, zucchini, and tomatoes. Transfer to a medium bowl. Add the 2 tablespoons cilantro, the salt, and black pepper; toss gently to combine.
To serve, top flatbreads with pepper mixture and shrimp. Return flatbreads to grill rack. Grill for 3 to 4 minutes more or until toppings are heated through and bottoms of flatbreads are lightly browned. Cut each flatbread in half. Garnish with additional cilantro.